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« NICOISE OLIVE TAPENADE | Main | INDIVIDUAL BEEF & GUINNESS PIES WITH ENGLISH CHEDDAR & PEAS »

Comments

Mar

Actually, you may be surprised to hear we (Catalans) mostly use romesco on vegetables (roasted "calçots", which are long onions cooked in cinders) or salads, such as xató. But romesco is absolutely wonderful on top of Spanish omelette or simply as a spread on crusty bread.

susan

my favorite things all on one plate! romesco, pork, risotto. :) i'm making romesco this week for an hor d'oeuvre recipe. guess what's paired with it? pork!

Graeme

It looks incredibly moist. Perfectly cooked too.

Ellie

I stumbled upon your site accidentally and just had to write to tell you how much I enjoyed it! I am a huge foodie and get tons of joy out of cooking and it is so nice to read blogs from other people who do as well. BTW, your photos are fabulous!

Maggie

I've become recently obsessed with romesco, so when I saw this, I went a little bit SQUEE! YUM.

Donald

I've always been a bit hesitant to btine pork too long. I've had a bad experience in the past with my chops becoming too salty. I've since adjusted my brining components and had some success.

I never thought to pair a tenderloin with romesco though. I will have to give this a try. Excellent post!

ann

I've often contemplated using romesco as perfume I love it so much. I've never thought to pair it with pork though. Omg I bet that's good. You're so smart Grant :-)

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